Confectionery appointment at Baker Perkins
Food processing equipment supplier Baker Perkins has appointed Lee Fish as chief engineer for its continuous cooking and starchless depositing systems for hard and soft confectionery and lollipops.
Based in Peterborough, UK, Fish will be responsible for all technical aspects of the range including performance, development, quality and costs. With a strong background in the confectionery industry, he has spent most of his career with process engineers BCH (Coates Engineering), who supply extrusion systems for liquorice, starch gel and fruit products.
Baker Perkins claims its cooking and depositing technology brings high levels of reliability, efficiency and low production costs to the manufacture of high-quality hard candy, lollipops, toffees, caramels, fudge, fondant, and jellies. It adds that many cannot be made by any other process.
One-shot ServoForm depositing systems can combine up to four components into a single candy in a range of different patterns. Centre-fillings, multi-colours, stripes, layers, inclusions, sugar-free and sugar options are available. Starchless depositing, the company says, offers greater quality and production flexibility with lower production costs than conventional methods such as die forming, starch mogul or cut-and-wrap.